Functional and Nutritional Characteristics of Soft Wheat Grown in No-Till and Conventional Cropping Systems

The effects of no-till versus conventional farming practices were evaluated on soft wheat functional and nutritional characteristics, including kernel physical properties, whole wheat composition, antioxidant activity, and end-product quality. Soft white winter wheat cultivar ORCF 102 was evaluated over a two-year period from three long-term replicated no-till versus conventional tillage studies in Oregon. Wheat from the no-till cropping systems generally had greater test weight, kernel diameter, and kernel weight and had softer kernels compared with wheat from the conventional tillage systems. Compared with the conventional systems, no-till whole wheat flour had lower protein and SDS sedimentation volume. Ash content as well as most minerals measured (calcium, copper, iron, magnesium, and zinc), except for manganese and phosphorus, were generally slightly lower in no-till than in conventional wheat. Whole wheat flour from the no-till cropping systems generally had slightly lower total phenolic content an...

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